Seafood Toban Yaki Recipe
If you’re a seafood enthusiast, here’s a delicious recipe for a seafood toban yaki dish.
Seafood toban yaki is a dish with an assortment of seafood grilled in a small clay pot, usually marinated in a soy sauce-based sauce before grilling. This gives the seafood a lot of flavor and makes it very tender.
That’s why I’ve got the perfect sauce to pair in this recipe!
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Seafood Toban Yaki Recipe
Ingredients
- 3 manila clams
- 2 medium shrimp
- 1 diver scallop
- 1 king crab
- 3 oz shimeji mushrooms
- 1 oz green onion
- 1 slice lemon
- 1 cup sake
- 2 tbsp soy sauce
- 1 pinch salt
- ¼ tsp togarashi (Japanese spice blended with chile, orange peel, seaweed, ginger, and poppy and sesame seeds)
Instructions
- Combine all ingredients in a bowl and toss. Arrange in a ceramic dish and cover.
- Cook over high heat for 5 minutes or until clams and scallops open and shrimp turn pink.
- Serve immediately, removing the lid at the table. Serve with sake if desired.
What seafood is easiest to cook on a toban yaki?
Some seafood is very easy to cook and does not require a lot of time or attention. This includes shellfish such as shrimp, crab, and lobster. That’s why you’ll find these a lot in toban yaki dishes.
Other seafood such as fish and squid can be cooked quickly if cut into small pieces. So if you want to add those, you’ll need to mind the size and time them correctly with the easier shrimp or crab.
Easiest fish to cook
These include:
- Salmon
- Tilapia
- Cod
- Trout
- Halibut
What to pair seafood toban yaki with
Seafood toban yaki is typically served with rice and pickled vegetables. This is a great extension of the healthy toban yaki dish since it is grilled and not fried.
Want to make it at home? Here are the best toban yaki ceramic grill plates
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.